Differential Effects of Protein Quality on Postprandial Lipemia in Response to a Fat-Rich Meal in Type 2 Diabetes: Comparison of Whey, Casein, Gluten, and Cod Protein

Status

Completed

Phases

Study type

Interventional

Source

ClinicalTrials.gov

Registry ID

NCT00817973

Enrollment

Registered

2009-01-07

Start date

Unknown

Completion date

Unknown

Last updated

2009-01-09

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Type 2 Diabetes, Postprandial Lipemia

Keywords

Whey protein, gluten, casein, cod protein, GLP-1, postprandial, triglyceride, free fatty acids, chylomicrons, retinyl palmitate, type 2 diabetes, GIP, Postprandial incretins

Brief summary

Enhanced and prolonged postprandial triglyceride responses involve increased cardiovascular risk in type 2 diabetes. It has been demonstrated that dietary fat and carbohydrates profoundly influence postprandial hypertriglyceridemia in type 2 diabetes, whereas little information exists about the effect of proteins. The purpose of this study is to compare the effects of the proteins casein, whey, cod, and gluten on postprandial lipid and incretin responses to a high-fat meal in type 2 diabetes.

Interventions

DIETARY_SUPPLEMENTCasein

DIETARY_SUPPLEMENTWhey

DIETARY_SUPPLEMENTCod

DIETARY_SUPPLEMENTGluten

Study design

Allocation

RANDOMIZED

Intervention model

CROSSOVER

Primary purpose

PREVENTION

Masking

NONE

Eligibility

Sex/Gender

ALL

Age

40 Years to 75 Years

Healthy volunteers

Inclusion criteria

* Diabetes

Exclusion criteria

* Liver, Kidney- and/or Heart Disease * Serious Hypertension (160/110 mmHg)

Design outcomes

Primary

Measure	Time frame
Triglyceride levels	0h- 2h- 4h- 6h- 7h- 8h postprandial

Secondary

Measure	Time frame
Incretin levels	0h- 0.5h- 1h- 2h- 4h- 6h- 8h postprandial

Countries

Denmark

Outcome results

None listed

Source: ClinicalTrials.gov · Data processed: Apr 3, 2026